Beef Shanks
roast
Jan 1, 2021
Prep time: 30 min.
Cook time: 4 hrs.
Servings: 4-6
Ingredients
- Beef shanks, thawed
- Paprika, ~2 tbs.
- Garlic powder, ~2 tbs.
- Cayenne, ~1 tsp.
- Salt, ~1 tsp.
- Black pepper, ~1 tsp.
- Butter, 1 tbs.
- Onions, 1-2 quartered
- Carrots, 3-5 cut
- Celery, 3-5 stalks cut
- Potatoes, 4-5 cubed
- Garlic, 3-5 cloves chopped
- Thyme, 1 tsp.
- Bay leaf, 1
- Beef stock, 2 cups
- Red wine, 1 cup
- Worcestershire sauce, 1-3 tbs.
Equipment
- Dutch oven
- Tongs
Prep
- Thaw beef overnight
- Quarter onions
- Cut carrots into 1-2 inch pieces
- Cut celery into 1-2 inch pieces
- Cut potatoes into 1 inch cubes
- Chop garlic
Instructions
-
Dry beef shanks with a paper towel and rub with paprika, garlic powder, cayenne, salt, and pepper. Let sit for at least 30 min.
-
Heat Dutch oven until hot, add butter.
-
Once butter is melted, sear beef, about 2-5 min. per side until brown and crusty. Remove from pan, set aside.
-
Cook onions, carrots, celery, potatoes, garlic, thyme, and bay leaf in the same pan until veggies are slightly tender.
-
Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer.
-
Return beef to pan and cover.
-
Roast 1 hr. 15 min. per pound of beef at 325F.
-
Remove from oven, let rest at least 30 min.